Slow Cooker Chicken Stew

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Slow Cooker Chicken Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in

Ingredients

for
6
Ingredients
12 Chicken thigh
¼ teaspoon salt
¼ teaspoon ground peppers
2 teaspoons vegetable oil
2 onions (peeled and chopped fine)
6 garlic (peeled and minced)
1 Cinnamon stick
½ teaspoon ground Cardamom
1 ½ teaspoons paprika
1 cup dried Apricot (cut in half)
3 cups low-sodium Chicken broth
2 tablespoons lemon juice
10 Sage
How healthy are the main ingredients?
ApricotsaltoniongarlicSage

Preparation steps

1.
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Lay 6 chicken thighs in the skillet, skin-side down; cook until golden, about 6 minutes. Flip and continue to cook until the second side is golden, about 3 minutes. Repeat with the remaining 6 thighs. Transfer the chicken to a slow cooker.
2.
Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until simmering. Add the onions and 1/4 teaspoon salt; cook, until the onions are soft and translucent, about 4 minutes. Scrape the browned pieces off the bottom of the skillet, but do not remove. Add the garlic, cinnamon, cardamom, lemon juice, and paprika; cook until fragrant, about 30 seconds. Add the apricots, 5 sage leaves, and 3 cups of the chicken broth. Bring to a boil. Transfer the mixture to the slow cooker.
3.
Cover and cook on low until the chicken is almost tender, but not falling apart, about 3 to 4 hours.
4.
Garnish with remaining sage.